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Mexican Street Corn Brussels Sprouts


  • Author: homerecipeseasy
  • Total Time: 40 minutes
  • Yield: Serves 4

Description

Brussels sprouts get a flavorful twist in this Mexican Street Corn-inspired dish that combines vibrant, roasted sprouts with sweet corn, creamy mayonnaise, zesty lime, and tangy cotija cheese. Perfect for summer picnics or cozy dinners, this crowd-pleaser is sure to impress your guests and elevate your veggie game.


Ingredients

Scale
  • 1 lb Brussels sprouts
  • 1 cup corn (fresh or frozen)
  • 1/3 cup mayonnaise
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/4 cup crumbled cotija cheese
  • 2 tbsp chopped cilantro
  • Salt and pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Rinse the Brussels sprouts, trim, and slice them in half. Toss with olive oil, salt, and pepper.
  3. Spread the Brussels sprouts on a baking sheet lined with parchment paper and roast for 20-25 minutes until golden brown.
  4. If using fresh corn, boil briefly, then cut off kernels. For frozen corn, simply thaw. Sauté corn in butter over medium heat until caramelized.
  5. In a mixing bowl, combine roasted Brussels sprouts and sautéed corn with mayonnaise, lime juice, and chili powder.
  6. Transfer to a serving dish and top with crumbled cotija cheese and chopped cilantro.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup (160g)
  • Calories: 210
  • Sugar: 3g
  • Sodium: 290mg
  • Fat: 13g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 5mg

Keywords: For extra flavor, consider adding jalapeños or smoked paprika. Leftovers can be stored in an airtight container in the fridge for up to three days.